I’ll keep this short and sweet, just like this quick and delicious smoothie. There is a bit of prep however; you will need to prepare your chia seed pudding the night before, but trust me, it is worth it! This would make a great accent to a Sunday morning brunch with friends, or as a great pick-me-up to get your morning started. I loved the colors and texture created by the chia seeds
Yum
Notes
The chia seed pudding can be made with any type of milk, for instance you can make it with almond milk or soy milk, I would recommend not trying full-fat coconut milk however, since it can be a bit potent. The pudding can also be kept in the fridge for a few days if you don't end up using it all the first day.
Ingredients
For the smoothie
- ½ cup water
- ½ cup low fat vanilla yogurt
- ½ cup frozen strawberries
- ½ cup frozen blueberries
- ½ cup frozen raspberries
- (you can sub in a frozen berry medley from the freezer section too)
For the chia seed pudding
- 1 (13.5oz) can lite coconut milk
- ¼ cup chia seeds
- 1 teaspoon vanilla extract
- 1 tablespoon honey (maple syrup for vegans)
Instructions
For the smoothie
- Place all ingredients into blender and secure lid.
- Blend or pulse until mixture is smooth (about a minute)
For the chia seed pudding
- Combine all ingredients in an air-tight container or mason jar, stir to combine
- Seal container and place in the fridge overnight
How to combine
- I sliced some fresh strawberries and slid them down the side of the glass first, then simply placed a few dollops of chia seed pudding in the bottom of the glass and filled the rest with the smoothie, then topped with fresh black berries and raspberries.
- Enjoy!
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